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Homemade Italian Wedding Soup with Parmesan Meatballs and Orzo

Italian wedding soup with Parmesan meatballs and orzo combines tender baked meatballs, vegetables, and pasta in a savory chicken broth. Finish it with baby spinach for a comforting one-pot soup with plenty of texture.
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Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 0.33 cup breadcrumbs plain
  • 1 egg large
  • 0.25 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley finely chopped
  • 1 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the soup
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 8 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup orzo dry
  • 4 oz baby spinach

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Gently mix the ground beef, ground pork, breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper in a medium bowl.
  4. Shape the mixture into 1-inch meatballs and arrange them on the baking sheet.
  5. Bake for 12–15 minutes, until the meatballs are browned and the centers reach 160°F on an instant-read thermometer.
Make the soup
  1. Heat the olive oil in a 6-quart pot over medium heat, add the onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Add the chicken broth, Italian seasoning, salt, and pepper; bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. Add the meatballs and orzo and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
  4. Stir in the spinach and cook for 1–2 minutes, until wilted.

Notes

For tender meatballs, mix gently and avoid packing them too tightly. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the orzo may soften when reheated. For a gluten-free option, use gluten-free breadcrumbs and gluten-free orzo.